Porterhouse Steak --Rose Veal

The porterhouse is truly the best of both worlds when it comes to steak. A New York strip and a tenderloin in one convenient package!

Porterhouse steaks are cut from the loin primal which is located near the spine. They consist of a New York Strip steak connected to tenderloin steak with a t-shaped bone. You get to enjoy the rich flavorful fat cap of a New York Strip and the tender texture of a tenderloin in one steak. 

Because our Veal is a Jersey breed, the steaks are longer and more narrow than a conventional T Bone, and even more delicious! 

We recommend sous viding your Porterhouse steak before finishing it on the grill or in a cast iron skillet. That way you ensure a perfect internal temperature for each part of the steak and a crisp crust. 

If you don’t have a sous vide, the best way to cook this steak is using the reverse sear method. Start the steak over indirect heat or in the oven, then finish it over direct heat or on the stovetop once it has reached your desired internal temperature

Each Plumb Rocky Farm porterhouse steak weighs just over three quarters of a pound which is enough for a generous serving for one person. 

** Rose veal comes from Jersey cows raised on pasture alongside their mothers so that they eat a diet of milk and grass. The meat has beautiful yellow fat and marbling, and a rich, almost red color. Our veal is tender and incredibly flavorful. **